Grilled Chicken Breasts

Ingredients

• 2skin-on chicken breasts
• To tastefresh thyme and rosemary sprigs
• 4garlic cloves, peeled and smashed
• To tasteolive oil
• To tastelemon slices
• To tastekosher salt and freshly ground black pepper

Instructions

1. 1

   Marinate the chicken

   Season the chicken breasts with kosher salt, then coat them with olive oil. Add lemon slices, smashed garlic and the herbs. Cover and refrigerate for at least 1 hour, preferably overnight.

2. 2

   Bring to room temperature

   Take the chicken out of the refrigerator and let it come to room temperature before cooking. Discard the marinade ingredients.

3. 3

   Heat the grill

   Preheat a clean grill to medium-high and oil the grates.

4. 4

   Grill the chicken

   Season the chicken generously on all sides with kosher salt and freshly ground black pepper. Grill skin-side down for about 5–7 minutes, then lower the heat to medium and turn the breasts over. Cook for another 5–7 minutes, or until the internal temperature reaches 75°C (165°F).

5. 5

   Rest before serving

   Move the chicken to a plate or cutting board and leave it uncovered to rest for 5 minutes before serving.

What are grilled chicken breasts?

Grilled chicken breasts are a familiar American-style main: chicken is cooked over direct heat, then served simply with sides. This version keeps the skin on and uses a short marinade of oil, lemon, garlic and fresh herbs for added flavour.

The method relies on a hot, clean grill and a brief rest after cooking. Starting skin-side down gives the skin time to crisp, while turning the heat down helps the meat cook through without over-charring.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 48g protein, 2g carbs, 21g fat.

Chicken provides most of the protein, while the skin and olive oil contribute much of the fat; the small amount of carbohydrate comes mainly from the flavouring ingredients. Pair a breast with vegetables and a modest portion of potatoes or another starch to round out the plate.

The marinade ingredients

Oil: olive oil carries the flavours over the surface of the chicken and helps it meet the grill evenly.

Aromatics: smashed garlic, lemon slices, thyme and rosemary add fragrance during the marinating time. The recipe discards these ingredients before grilling, so they are for flavouring rather than serving.

Keep the skin on

Skin-on breasts are cooked skin-side down first, which gives the skin direct contact with the grates while the grill is at medium-high heat. Oil the clean grates as directed and avoid moving the chicken around during this first stretch.

Once the chicken is turned, reduce the heat to medium. This gentler finish gives the centre time to cook as the outside continues to brown.

Check the centre

Timing is a guide, not the final test: the breasts may need more or less time depending on their size and the grill. Check the thickest part with a food thermometer and look for 75°C (165°F).

Take care not to confuse browned skin with a cooked centre. If the chicken has not reached the stated temperature after the suggested cooking time, continue grilling and check again.

Plan for the marinade

Although the stated total time is 25 minutes, the chicken needs at least 1 hour in the refrigerator to marinate, or preferably an overnight rest. Allow that extra time when planning the meal.

The recipe also asks for the chicken to come to room temperature before grilling. Take it out after marinating, discard the marinade ingredients and prepare the grill while it stands.

Rest and serve

Rest the chicken uncovered for 5 minutes on a plate or cutting board. This gives the meat a short pause after cooking while keeping the skin exposed rather than trapping steam beneath a cover.

Serve with a simple salad, grilled vegetables or potatoes for a fuller plate. Keep the sides straightforward so the lemon and herbs in the chicken remain prominent.

Recipe notes & tips

• Marinate the chicken for at least 1 hour, or leave it overnight for the preferred timing.
• Oil the clean grill grates before cooking to help the chicken release.
• Start with the skin facing the grates and leave it undisturbed for the first 5–7 minutes.
• Use a thermometer at the thickest point to check for 75°C (165°F).
• Rest the chicken uncovered for the full 5 minutes before serving.

Variations

• Herb mix: use thyme and rosemary together, or choose whichever fresh herb you have available.
• More lemon: add extra lemon slices to the marinade for a brighter citrus note.
• Garlic flavour: leave the smashed cloves in the marinade for the full marinating time.
• Peppery finish: add a little extra freshly ground black pepper when seasoning before grilling.
• Skinless option: use skinless breasts and watch them closely, as they will not develop crisp skin.

Common mistakes to avoid

• Skipping the marinade time: the recipe needs at least 1 hour in the refrigerator, so plan ahead.
• Grilling on dirty grates: clean and oil them before cooking to reduce sticking.
• Turning too soon: give the skin-side 5–7 minutes before flipping so it has time to brown.
• Leaving the heat high: lower it to medium after turning to help the breasts cook through.
• Guessing doneness: check the thickest part with a thermometer and cook until it reaches 75°C (165°F).

How to store

Refrigerate leftover chicken in an airtight container and use within 3–4 days. Reheat gently until hot throughout, or serve chilled in salads or sandwiches.

Frequently asked questions